When filling a double layer cake should it be torted and filled or just put filling in between the layers? If you end up with 4 layers I assume you obviously use less filling.

Is this just a matter of personal preference?

I think it is mostly personal preference. I love the look of four layers, but I have found that to be ALOT of filling, and it takes away from the taste of the cake! Of course, it really all depends on the filling you use.

I think you'll find it's personal preference. Sometimes I torte and sometimes I don't, depending on how much filling I have, how much energy I have, etc. I do prefer the taste of a torted cake, with the filling more evenly spaced out.

Thank you, that's what I thought. I guess i'll wing it depending on the cake/ filling.

I torte and use it as a selling point.

I torte all my cakes. Even the one layer sheet cakes just because it's something that most grocery stores don't do and people don't expect it, but they do love it. Even if I don't add a flavored filling, I just torte and add buttercream as the filling.

Plus I think it looks really good to cut into the cake and see 3 layers of filling on a 2 layer cake.

KimAZ

I tort all my cakes. Sheet cakes, 3D cakes, shape pan cakes as well as the round and square cakes. Everything.

I don't put really thick layers of filling though. I used to put to much and like it was posted here it was to over powering to the cake. So now I have a thinner layer.

I never really thought to torte a single layer or 3D cake with buttercream, it is definately a selling point, very unique. Thanks!